Delicate prosciutto roses paired with cheeses, fruits, and nuts, artfully arranged for elegant sharing.
# What You'll Need:
→ Charcuterie
01 - 6.3 oz thinly sliced prosciutto
02 - 3.5 oz sliced soppressata or salami
→ Cheese
03 - 4.2 oz fresh mozzarella balls (bocconcini)
04 - 4.2 oz aged Parmigiano-Reggiano chunks
05 - 3.5 oz creamy goat cheese formed into quenelles or small scoops
→ Fruits & Vegetables
06 - 1 cup seedless red grapes
07 - 1 cup fresh strawberries, halved
08 - 0.5 cup dried apricots
09 - 0.5 cup mixed olives (green and black), pitted
10 - 0.5 cup marinated artichoke hearts, halved
→ Accompaniments
11 - 0.33 cup honey or fig preserves
12 - 0.5 cup toasted walnuts or Marcona almonds
13 - 3.5 oz gluten-free crackers or crostini
14 - Fresh basil leaves for garnish
15 - Edible flowers (optional) for decoration
# How to Make It:
01 - Roll 2 to 3 slices of prosciutto into loose spirals and gently fan edges to mimic petals, creating 6 to 8 roses.
02 - Place the prosciutto roses clustered as a bouquet onto a large serving board or platter.
03 - Arrange fresh mozzarella, Parmigiano-Reggiano chunks, and goat cheese quenelles beside the prosciutto roses.
04 - Fold or roll salami slices and position alongside cheeses for visual appeal.
05 - Evenly fill gaps with grapes, halved strawberries, dried apricots, olives, and marinated artichoke hearts.
06 - Spoon honey or fig preserves into a small bowl and place it on the board for dipping.
07 - Scatter toasted walnuts or almonds around the board and arrange gluten-free crackers or crostini.
08 - Decorate with fresh basil leaves and optional edible flowers to enhance presentation.
09 - Serve immediately, inviting guests to assemble bites as preferred.
